Kabocha and Black Bean Chili [Bulkbites.com]

• Servings: 3
• Time: 45 minutes

I don’t remember using a Kabocha squash before. However, I decided to use it for preparing this with black bean chili. I must say that I thoroughly enjoyed preparing this dish and having it too! I love preparing this dish for myself and would recommend it to anyone who is into bodybuilding and heavy exercises. This is because the dish is virtually free from fat and is rich in carbs and protein. As such the dish is fairly easy to prepare and serve. Also despite being a low calorie dish, Kabocha and black bean chili can provide you a fulfilling dish for your lunch.

Nutrition

• calories: 111
• protein: 7
• carbs: 20
• fat: 1
• saturated fat: 0.13
• polyunsaturated fat: 0.36
• monounsaturated fat: 0.11
• cholesterol: 0
• sodium: 1002
• potassium: 699
• dietary fiber: 4.09
• sugars: 1.71
• vitamin a: 678
• vitamin c: 21
• calcium: 177
• iron: 6
• magnesium: 0
• complex carbs: 14.2
• other fats: 0.4

Ingredients

• 258 gram Kabocha Squash
• 0.99 medium Bell pepper (green/yellow/red)
• 65.01 gram Bush's Best, Black Beans
• 0.99 cup Tomatoes, red, ripe, cooked, with salt
• 2.01 cup Spinach, cooked, boiled, drained, without salt
• 0.99 tbsp Ground cumin
• 0.99 tbsp Spices, chili powder
• 0.99 tsp Salt, table

Instructions

• Cut the Japanese pumpkin (Kabocha squash) into half. Remove all the seeds present in it
• Retain the skin of Kabocha despite it being thick and cut it into small chunks
• Keep a pot over medium heat and spray it with non-stick cooking spray. Add Kabocha chunks, pinch of salt and bell pepper into it and keep heating until they become light brown
• Add beans and diced tomatoes once the chunks start scorching a bit. Keep stirring the mixture at regular intervals
• After adding spinach and spices, continue stirring the mixture. Then cover it up and allow it to simmer for at least half hour
• Once the squash is tender enough to your liking, turn off the heat and serve in a bowl